• --- 1 small zucchini, grated and very well squeezed
• --- 2 cloves garlic, minced
• --- 2 Florina peppers from a jar, finely chopped
• --- 1/2 cup halloumi, grated on the fine side of the grater
• --- 1/2 cup breadcrumbs
• --- 2 tablespoons strained yogurt
• --- 1 egg
• --- 1/4 cup finely chopped mint
• --- 1/2 cup finely chopped parsley
• --- 1 tablespoon lemon zest
• --- 1/2 teaspoon paprika
• --- 1/2 teaspoon cumin
• --- 1 teaspoon salt
• --- a pinch of black pepper
• --- 2 tablespoons olive oil
For the Vegetables
• --- 3 medium potatoes, diced
• --- 20 cherry tomatoes
• --- 2 tablespoons olive oil
• --- 1 level teaspoon salt
• --- 1/4 teaspoon black pepper
• --- 1/2 teaspoon paprika
• --- 1 teaspoon dried oregano
• --- 1/4 cup water
METHOD
First, prepare the vegetables:
1. Preheat the oven to 200°C.
2. In a bowl, combine the potatoes and cherry tomatoes, add the olive oil, salt, pepper, paprika, oregano, and mix well. Spread the vegetables in a large baking dish and pour in the water. Place the vegetables in the oven while you prepare the meatballs.
3. In a large bowl, mix all the ingredients for the meatballs. Cover and refrigerate the mixture for 20 minutes to allow the flavors to meld better and the texture to firm up.
4. Form about 25 meatballs. Remove the baking dish from the oven and stir the potatoes and cherry tomatoes.
5. Place the meatballs in the baking dish among the vegetables. Continue baking for another 20-25 minutes until the meatballs are cooked through and the potatoes are golden brown.
